Turkey Mole - Using Turkey Breast

[Olga Drozd]

TURKEY MOLE: Slow Cooker

This mole has been greatly simplified from traditional recipes, it is still very good.  Serve with hot tortillas, fluffy white rice and creamed corn.

2 dried ancho chilies
2 cups boiling water
1 Tbsp. vegetable oil
1 turkey breast, skin on, about 2 to 3 pounds
2 onions, sliced
3 cloves garlic, sliced
1 to 2 serrano chilies, chopped
4 whole cloves
1 Tbsp. chili powder
1/4 tsp. ground cinnamon
1 tsp. salt
1 tsp. cracked black peppercorns
1 can (28 oz./796 mL) tomatillos, drained
1/2 cup whole blanched almonds
1 oz. unsweetened chocolate, broken in pieces
1/4 cup finely chopped cilantro
3 Tbsp. diced mild green chilies (optional)

1.  In a heatproof bowl, soak dried chilies in boiling water for 30 minutes, making sure that all parts of the pepper are submerged.  Drain and discard water.  Coarsely chop chili and set aside.

2.  In a skillet, heat oil over medium high heat.  Add turkey breast and brown on both sides.  Transfer to slow cooker stoneware.

3. Reduce heat to medium.  Add onions to pan and cook, stirring, until softened.  Add ancho chilies, garlic, serrano chilies, cloves, chili powder, cinnamon, salt and pepper and cook, stirring, for 1 minute.  Transfer mixture to a food processor.  Add tomatillos, almonds and chocolate and process until smooth.

4.  Pour sauce over turkey, cover and cook on LOW for 8 hours or on HIGH for 4 hours, until juces run clear when turkey is pierced with a fork or meat thermometer reads 170º F. (77º C).  When ready to serve, sprinkle with cilantro and diced green chilies, if using. Serves 6.

TIP: Ancho and other dried Mexican chilies are usually available in supermarkets and specialty food stores, in cellophane packages, near the fresh produce.

Tomatillos are small green tomatoes with a distinctive mildly acidic flavour that are often used in Mexican cooking.  They are available in the Mexican food section of supermarkets.

MAKE AHEAD:  This dish can be partially prepared the night before it is cooked.  Complete Steps 1 and 3, heating 1 Tbsp. oil in pan before softening onions. Cover and refrigerate pureed sauce. The next morning, brown turkey (Step 2), or remove skin from turkey, omit browning and place directly in stoneware.  Continue with Step 4.